Fermented glutinous rice mask and preparation method thereof

Abstract

The invention discloses a fermented glutinous rice mask which is prepared from the following materials in parts by weight: 50-100 parts of fermented glutinous rice, 8-15 parts of pearl powder, 1-5 parts of radix notoginseng powder, 10-20 parts of beetroot juice, 5-10 parts of hyaluronic acid, 10-20 parts of milk, 1-2 parts of rice bran oil and 1-2 parts of tea tree essential oil. The fermented glutinous rice mask provided by the invention uses the fermented glutinous rice as a main component of the mask; the fermented glutinous rice contains rich vitamins and flavonoids, and contains free amino acids and proteins which are easily absorbed by the skin and can improve blood circulation of facial skin; the amino acids and the proteins can repair cells to improve elasticity of the skin; the fermented glutinous rice mask provided by the invention does not contain any chemical additive and is safe and free of side effects.

Description

technical field [0001] The invention relates to the field of daily cosmetics, in particular to a fermented glutinous rice facial mask and a preparation method thereof. Background technique [0002] Fermented glutinous rice, also known as glutinous rice wine, sweet wine, fermented glutinous rice wine, glutinous rice wine, the main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the ethanol content is very small, so it is very popular among people. In the production of some dishes, glutinous rice wine is often used as an important seasoning. Fermented glutinous rice is sweet and mellow, which can stimulate the secretion of digestive glands, increase appetite and help digestion. After glutinous rice is brewed, the nutrients are more easily absorbed by the human body. It is a good product for nourishing qi and blood for middle-aged and elderly people, pregnant women and those who are weak. Stewing meat with fermented glutinous ...

AI Technical Summary

Problems solved by technology

The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, and isomaltose; some organic acids are produced during the fermentation process of rice, mainly including lactic acid, acetic acid, citric acid, etc. The acids are important for the taste of rice wine and stimulate the digestive juice. Secretion plays a very important role; the water-insoluble protein amino acids of rice are decomposed into free amino acids and polypeptide substances after fermentation. Fermented glutinous rice is generally eaten more, and it is not used as a beauty product. At present, there is no kind of fermented glutinous rice mask